Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Preheat oven to 350 degrees.
Brush both sides of portobello mushroom caps with olive oil and sprinkle with sea salt. Arrange on baking sheet, gill sides up.
Bake mushrooms 12 minutes in preheated oven, until tender. Drain any juice that has formed in mushrooms.
Meanwhile, heat 1 tablespoon olive oil in skillet and add almonds. Cook, stirring, until nuts begin to color; add minced garlic. Cook 30 seconds to a minute, stirring, until garlic is fragrant. Add chard and sea salt and pepper, to taste. Stir together a minute or two, until just wilted. Taste and adjust seasonings. Transfer to bowl, add 1/4 cup Parmesan and stir together.
Divide chard mixture over mushroom caps; sprinkle with more Parmesan and bread crumbs. Return mushrooms to oven.
Continue baking 10 minutes until topping is golden brown and cheese is melted,.